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Photo by Ella Olsson licensed under CC BY 2.0
Zucchini Chips – Nutritional Facts
Per Serving (based on 2 servings, based on a 2,000-calorie daily diet)
| Nutrient | Amount (% Daily Value (DV)) |
|---|---|
| Calories | 60 (3%) |
| Total Fat | 5g (6%) |
| Saturated Fat | 0.5g (3%) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0%) |
| Sodium | 180mg (8%) |
| Total Carbohydrate | 4g (1%) |
| Dietary Fiber | 1g (4%) |
| Total Sugars | 2g |
| Added Sugars | 0g (0%) |
| Protein | 1g (2%) |
| Vitamin D | 0mcg (0%) |
| Calcium | 16mg (1%) |
| Iron | 0.4mg (2%) |
| Potassium | 270mg (6%) |
Zucchini Chips
Ingredients
- 1 medium zucchini washed
- 1 tablespoon olive oil
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- Sea salt to taste
Instructions
- Preheat the oven to 450 degrees
- Line two baking sheets with parchment paper
- Thinly slice the zucchini with a knife or mandoline, making sure to produce even slices
- In a large bowl, combine the oil, salt, pepper, onion powder, and paprika
- Add the zucchini slices to the bowl and toss well so that each slice is coated with the seasoned oil
- Place the zucchini slices on the prepared baking sheets
- Bake for 8-15 minutes, when the zucchini starts to show some brown spots remove from the oven and set aside
- Reduce the oven temperature to 180-200 degrees.
- Return the zucchini to the oven and cook for an additional 20-40 minutes or until the slices are crispy
- Remove from the oven and cool
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